crabby patties

As always I forgot that I have a subscription to Clean Eating and again, as always I was super happy when it came to the house the other day! Jimmy and I decided to try something new for dinner on Saturday night and since he is a crab cake aficionado, it made sense to go straight for the cover recipe.

While I made a salad to go with the crab cakes, Jimmy made them and omg they were delicious. The recipe replaces the standard cup or more of mayo with dijon mustard which personally I think made it taste way better than mayo ever could. also, a staple crab cake partner is an aioli of some sort which again is comprised mostly of mayo. we decided to bypass that ingredient again and mixed 1 cup of low fat 1% sour cream with 2 tsps of thai chili sauce and whoa, that sauce had some bite. i am not a huge lover of dairy products at all and am usually the one trying to avoid them any chance i get but i do think in this case that the sour cream might have been the lesser of two evils. for your body anyway, not the source - but that's a whole other conversation all together.

ANYWAY :) they were lightly dusted with some flour to help the browning effect and I think next time we make these it should definitely be with coconut oil instead of the safflower oil the recipe called for. it's always a little disheartening when "clean food" magazines call for ingredients that are well, less than heart healthy. either way, with a good non stick pan, you can definitely get away with only using half of the oil they suggest you use and we ended up with about 8 good sized cakes. i love that i'm marrying a man who loves to cook!!

we topped those crab cakes with some fresh homemade guacamole and boom - healthy, whole foods dinner that was absolutely delicious.

which hopefully somewhat makes up for the lunch we had on friday.

hey, sometimes, you just have to give in to these things ;)